These empanadas use canned buttermilk biscuits as the wrapper — split, rolled flat, filled with seasoned ground beef, black beans, and peppers, then baked at 375°F until golden. The honest reason to make them: you get 16 handheld, filling-forward pastries in 30 minutes without making dough. That’s a real weeknight win.
The short version of why this works
Two things carry this recipe. First, splitting each biscuit through the middle (not just pulling them apart) gives you thinner, more pliable rounds that actually seal around the filling without tearing or puffing into a bread roll. Second, the egg wash isn’t just cosmetic — it glues the crimped edges shut during baking, so the filling stays inside instead of leaking onto the pan. Both steps take under a minute and make a real difference in the finished result.
Troubleshooting
- Empanadas burst open in the oven: The filling was too wet or overfilled. Let the beef mixture cool for a few minutes before filling — steam from hot filling softens the dough and breaks the seal. Use no more than 1 tablespoon of filling per piece, and press the fork crimp firmly all the way to the edge.
- Dough sticks to the cutting board even with flour: Canned biscuit dough is sticky and warm. Chill the unopened can for 10 minutes before starting, and roll each piece between two sheets of lightly floured parchment instead of directly on the board.
- Filling tastes flat or underseasoned: The salsa and ketchup vary a lot by brand — a mild salsa can mute the spices. Taste the filling before you start assembling and adjust salt or chili powder. Skip the garnish — not worth the extra dish.
- Bottoms are pale or doughy while tops are browned: The baking sheet is too thick or wasn’t preheated. Use a light-colored, thin sheet pan and place it on the lower-middle rack. A lightly greased pan that’s already warm when the empanadas go on it helps the bottom set quickly.
- Empanadas deflate and look wrinkled after baking: This usually means the oven temperature was too low or the door was opened early. Use an oven thermometer to confirm you’re actually at 375°F, and don’t open the oven before the 13-minute mark.
Make-ahead notes
The beef filling keeps well in the fridge for up to 3 days in a sealed container, so you can cook it ahead and assemble the empanadas fresh in minutes on the night. Fully baked empanadas refrigerate for up to 4 days — reheat them in a 350°F oven for 8–10 minutes to bring back some crispness on the outside; the microwave works in a pinch but leaves the dough soft. For freezing, cool the baked empanadas completely, then freeze them in a single layer before transferring to a bag; they keep for up to 2 months and go straight from frozen into a 375°F oven for about 15 minutes.
Tasty and Easy Biscuit Beef Empanadas
Ingredients
- 1 package jumbo buttermilk biscuits - 16 ounces
¼ pound ground beef (minced beef)
½ cup green pepper (green capsicum) - chopped
½ cup black beans - drained and rinsed
¼ teaspoon cayenne pepper
½ teaspoon chili powder (chilli powder in British English)
½ teaspoon cumin
½ cup yellow onion - about 1/3 of a large onion, chopped
1 clove garlic - minced
1 tablespoon ketchup (tomato sauce Australia and UK)
¼ cup salsa
½ teaspoon oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
1 medium egg
1 tablespoon water
Instructions
- Start by cooking the ground beef in a skillet and discarding grease.
- Once the ground beef is browned, add bell peppers, black beans, cayenne pepper, chili powder, cumin, onion, garlic, ketchup, salsa, oregano, salt, and pepper. Cook and stir for a few minutes until everything is thoroughly mixed and the peppers and onions begin to soften. Turn the stove off and set mixture aside.
- Next, divide the eight biscuits in half, leaving a total of 16 pieces. On a cutting board, start to roll a biscuit piece into an oval shape, spoon out about 1/2 to 1 tablespoon beef mixture onto the oval and fold over and completely seal the edges together. I used a little bit of flour to help roll the dough out and prevent it from sticking to my cutting board. Then take a fork and press all along the edges. Place onto a lightly greased baking sheet. Repeat fifteen more times, until you’ve used all the biscuit pieces. You may have some beef mixture leftover.
- Lastly, whisk one egg and one tablespoon of water in a bowl and lather on the top of the empanadas.
- Bake at 375°F for 15-17 minutes, or until golden brown.
Nutrition
Your questions, answered
Can I use regular-sized biscuits instead of jumbo?
Yes, but you’ll get smaller empanadas with less room for filling. Standard biscuits split and rolled out are roughly half the surface area of jumbo ones, so keep the filling to about half a teaspoon per piece and watch the bake time — they may be done a minute or two earlier.
How do I know the ground beef is fully cooked before baking?
Ground beef needs to reach an internal temperature of 160°F (71°C) — cook it in the skillet until there is no pink remaining and the juices run clear. Since the filling goes into the empanadas already cooked, the oven time is really just about setting the dough, not finishing the meat.
Can I make these with ground turkey instead of beef?
Ground turkey works well here and the spice mix holds up. Cook it to 165°F (74°C) — turkey should never be served with any pink remaining — and drain any excess liquid before adding the other filling ingredients, since turkey can release more moisture than beef.
Can I assemble these ahead and refrigerate them unbaked?
It’s possible but not ideal — the dough absorbs moisture from the filling over time and can become soggy or lose its seal. If you need to prep ahead, refrigerate the filling separately and assemble just before baking, which only takes about 10 minutes.
If you liked this one
- Golden Colombian Beef Empanadas
- Colombian Chicken Cheese Empanadas
- Savory Beef Carrot Turnovers
- Golden Turkey Empanadas
